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Ingredients
Steamed Mussels with Zucchini-Potato Pancakes
- Ingredients
- 600 grams mussels
- 2 Zucchini
- 600 grams waxy potatoes
- 2 Tbsps chopped Fresh herbs (such as parsley, basil, chives)
- 1 egg
- 50 grams Pastry flour
- 50 grams cornstarch
- salt
- freshly ground peppers
- Nutmeg
- 3 Tbsps vegetable oil
Scrub the mussels thoroughly, remove the beards and with a knife, scrape any deposits from the shells. Discard any open mussels or those with broken shells. In a large pot, bring 250 ml (approximately 1 water to a boil, add the mussels and cook until the mussels have popped open, about 5 minutes. Drain and discard any unopened mussels. Remove about 3/4 of the mussels from their shells.
Rinse and coarsely and grate the zucchini and transfer to a bowl. Peel the potatoes, rinse and coarsely grate and mix with the zucchini, herbs, egg, flour and cornstarch. Season with salt, pepper and nutmeg and mix well to combine.
In a pan heat the oil and pour in 1-2 tablespoons of the zucchini mixture for each pancake. Flatten slightly and saute until golden brown on both sides. Remove and drain on paper towels. Serve 3 pancakes and 3 mussels per person.
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |